Handvo somewhat reminds me of American cornbread. I must admit, that I never liked it as a kid. but as I grew older, I tried it and ever since, I love it. It has loads of grains like wheat, rice and also daals - urad daal, chana daal, toor daal & green moog daal, grated ashgourd (Dudhi), generous sprinkles of sesame seeds on top. It needs to be fermented using yogurt and then baked in the oven till a nice brown crust is formed. You can cut into squares, rectangles, or wedges. I have seen some Gujarati households serving it with raw peanut oil (similar to bread dipping with extra virgin olive oil in Italy!). But we do not serve it with oil. We eat it just as is. It does taste good. Sometimes I also serve it with garlic-coriander chutney.
Our Gujarati family friend who has been living in US for many years, always used grated zucchini instead of dudhi and also adds some raisins. Her kids devour it as a "Zucchini Bread". I generally use the homemade handvo flour that my ma-in-law sends me. It makes my life easier, as all I have to do is to ferment it using yogurt. Generally Indian stores also carry "Handvo Flour" or you can even buy Tarla Dalal brand.
Handvo (Serves 6- 8)
2 1/2 cups Handvo nu loat
1/2 tsp mustard seeds